Keto vegetable casserol

Ingredients

• 1 cup broccoli florets
• 1 cup cauliflower florets
• ½ cup zucchini, sliced
• ½ cup bell peppers, chopped
• ¼ cup onion, finely chopped (optional / limited for keto)
• 1 cup heavy cream
• 1 cup cheddar cheese, shredded
• ½ cup mozzarella cheese, shredded
• 2 tablespoons cream cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon Italian seasoning
• ½ teaspoon chili flakes (optional)

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👩‍🍳 Instructions

1. Preheat oven to 180°C (350°F). Grease a casserole dish.
2. In a pan, melt butter over medium heat.
   Add garlic and onion; sauté until fragrant.
3. Add broccoli, cauliflower, zucchini, and bell peppers.
   Cook for 3–4 minutes (just slightly tender).
4. Lower heat and add heavy cream and cream cheese.
   Stir until smooth.
5. Add salt, pepper, paprika, Italian seasoning, and chili flakes.
6. Turn off heat and mix in half of the cheddar and mozzarella.
7. Transfer mixture to casserole dish.
   Top with remaining cheese.
8. Bake for 20–25 minutes until bubbly and golden on top.
9. Rest for 5 minutes before serving.

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✨ Keto Tips

• Use full-fat dairy only
• Avoid carrots, peas, and corn (high carb)
• Onion is optional—skip for stricter keto

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🧮 Approx Keto Macros (per serving – approx.)

• Net carbs: 5–6g
• Fat: High
• Protein: Moderate

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🌱 Optional Add-Ins

• Grilled chicken or beef
• Mushrooms or spinach
• Topping: crushed pork rinds or almond flour